We spent a wonderful three days at the Gaylord Texan in Grapevine, Texas this year. In a word, wow. It was an amazing trip that our family will always remember. We checked in a little after 3:00 PM and our first night consisted of exploring the space ... which was made more fun by a scavenger hunt provided by the hotel and had us roaming every inch of the first floor lobby. The decorations were fantastic and we enjoyed the dressed-up versions of Santa's reindeer. It was a super-fun start to a really great family trip.
Using my Virginia country ham, I made a Keto Ham soup that I've been enjoying all week. Ingredients 2 x Kettle and Fire - Bone Broth Chicken - 16.2 fl. oz. each 2 cups Broccoli, raw, chopped 2 cups Cauliflower, raw, chopped 1/2 cup heavy whipping cream 2 cups shredded cheddar cheese 1 cup diced country ham 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. black pepper Optional toppings: sour cream, shredded cheese, diced green onion, chopped bacon, hot sauce, pico de gallo, etc, Instructions In large stock pot, boil both containers of bone broth. Add chopped, raw broccoli and cauliflower. Cover pot and steam for 5 - 7 minutes until soft. Use hand-held blender to mix vegetables. Add cream and spices. Slowly add in shredded cheese, stirring to help melt evenly. Once soup is blended and smooth, add diced ham. Serve with desired toppings.
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